Directions:

Put paprika, sage, cumin, garlic powder, sugar, salt, cayenne and onion powder in a 1-gallon zip-lock bag. Close bag and shake until well blended. Put 1 catfish fillet in bag at a time and shake until lightly coated.

Coat large nonstick skillet with cooking spray. Add oil and heat over medium-low heat until hot. Add catfish fillets, skinned side up, and cook 4 to 5 minutes until lightly blackened. Carefully turn with spatula. Cook 4 to 5 minutes longer, or until catfish feels firm and is opaque at the thickest part.